Commercial refrigeration maintenance is vital because it’s not just you who faces the consequences of a broken-down refrigerator, but your business and your customers. We’re not just talking about luxury beverage or wine coolers, but also any restaurant equipment in Shreveport, LA that is necessary to keep food and supplies at a safe temperature. Unfortunately, this isn’t like a broken air conditioner or a faulty heating system- a poorly maintained refrigeration unit could rot all of your food and send thousands of dollars of poultry, seafood, produce, or dairy into the garbage if you’re not careful. Also, if any customer opens a beverage fridge and pulls out a warm drink- you can bet they’d put it back.
Let’s not beat around the bush. Not only can a faulty refrigeration unit cost you a ton of money in rotten food and lost business, but it could prove a serious health concern for customers and staff. Food and some beverages need to be kept at a specific temperature range to inhibit the growth of bacteria.
Not convinced yet? You will be!
Waste of Energy
As a business owner, you’ve already got enough expenses on your plate to worry about what is a waste and what isn’t. However, a faulty commercial refrigerator could be wasting electricity while not doing its job. Which means if it was an employee, it would definitely be fired! If your energy bills are high and your refrigerator is having problems, you might save money in the long run by either replacing or repairing your refrigerator, instead of letting it suck up more and more energy for no good reason.
Quick, Check the Temperature!
This is the most crucial step in telling whether your commercial refrigerator needs repairs. On most walk-in coolers or refrigerators, there is a temperature gauge somewhere. This is vital, because if you keep setting your refrigerator to a certain temperature and it just can’t reach it- it’s not doing its job. This can be incredibly detrimental for your business, your customers, and your employees in a variety of ways.
Danger Zone
This is the real reason why a malfunctioning commercial refrigerator is such a bad problem that needs to be fixed as soon as possible. The Danger Zone is a temperature zone, well known by all trained chefs and the Food Safety and Inspection Service, where food-borne bacteria can grow. This is precisely between 41-145°F, where food that has been kept for more than two hours should not be consumed.
That means that if your refrigerator is running above 41°F or below 145°F, then most the meat, dairy, produce, cooked vegetables, sauces, sprouts, and all leftovers shouldn’t be sold or consumed. This isn’t just our recommendation, this is the United States’ Food Safety and Inspection Service hardline stance.
Don’t Waste Any More Time
Don’t think about letting your misbehaving refrigerator waste any more time, energy, and food or beverages. If your refrigerator has a fever and a higher or lower than usual temperature- call the doctor!
Call the Doctor of Commercial Refrigeration today: Hall’s Heating, Air Conditioning & Refrigeration.
